• Food Science and Preservation
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• v.4 no.1
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• pp.53-59
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• 1997

Physicochemical properties affecting on the quality of Citrus unshiu Marc. var miyagawa and C. unshiu Marc. var, okitsu according to cultivation area in Cheju were investigated. Linear correlations (r>0.9) were showed between fruit size and peel thickness. There were much difference between cultivation areas in soluble solids of C. unshiu Marc. var. okitsu. The difference were not so much in soluble solids and acid contents of citrus fruits produced at same area below 65mm of fruit diameter, but the quality of large size fruits were inferior. Brix/Acid ratio could not be index for quality evaluation, because of individual deviation. Soluble solid content of citrus fruits produced in south Cheju was higher than that produced in north Cheju. Acid content and Brix/Acid ratio of citrus fruits produced in south Cheju was lower than that produced in north Cheju. The quality of C. unshiu Marc. var. miyagawa clad not so much difference between cultivation area, but the difference of quality were recognized significantly in C. unshiu Marc. var. okitsu.

• The Korea Journal of Herbology
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• v.28 no.4
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• pp.1-6
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• 2013

Objectives : In other to determine the optimal extraction conditions, the various Bojungikgi-tang (BJIGT) decoctions prepared by different pressure levels and different extraction times were compared and evaluated in terms of the extract yield and the total soluble solid content. Methods : Decoctions were prepared by the pressure levels of 0 (non-pressurized) and 1 $kgf/cm^2$ (pressurized) for 60, 120 and 180 min. The extract yield and the total soluble solids content of decoctions were measured, and the amounts of the reference compounds in decoctions were investigated by the analysis using high performance liquid chromatography. Results : The extract yield and the total soluble solid content were higher in decoctions extracted by the pressurized method than those from decoction with non-pressurized method. The patterns of yield and contents showed a proportional increase to the extraction time. In analysis of the linear regression for four reference compounds such as liquiritin, nodakenin, hesperidin, and glycyrrhizin, the good linearity with the correlation coefficient more than 0.9999 was observed. The highest contents for four reference compounds were observed at 180 min of both the pressurized method and the non-pressurized method. Conclusions : This study suggests that the pressure in extraction method and the extraction time affect the compositional constituents in BJIGT decoctions. The extraction time of 180 min could be chosen in both pressurized and non-pressurized method as optimal extraction condition.

• Korean Journal of Food Science and Technology
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• v.18 no.6
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• pp.497-502
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• 1986

Soaking of soybeans is usually considered necessary as a part of further processing. However the soaking process causes the loss of soluble solids from soybean. The temperature effect on the leaching rate of soluble solids during soaking of soybeans were determined at temperatures ranging from $10^{\circ}-50^{\circ}C$. Soaking temperature and time were found to greatly influence the content of soluble solids. Solid leaching rate constant was increased with temperature ranging from 10 - 33 mg/min. Overall mass transfer coefficient of $66.7\;mg/m^2{\cdot}h$ at $20^{\circ}C$ for Saeal variety was higher as compared with other variety (Kwanggyo, Tanyob), and activation energy was found to be 4026 cal/mole. Z-values to reach different degree of leaching showed the descending tendency with increase of solid leaching.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.2
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• pp.159-167
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• 2017

In this study, quality characteristics of yakju fermented with byeo-nuruk prepared using rice, wheat, and water were investigated. Five different mixture ratios were considered for byeo-nuruk preparation. A comparative analysis of commercial yakju and byeo-nuruk yakju was also performed. The results showed no significant differences in pH, total acidity, and total soluble solids of byeo-nuruk yakju immediately following fermentation. The byeo-nuruk yakju alcohol content increased with increasing wheat proportion. Lactic and succinic acid were the major organic acids of byeo-nuruk yakju, and the major volatile components were isoamyl alcohol and linalool. Yakju prepared using material D had the highest volatile component content and high preference evaluation scores for taste and overall acceptability. Compared to commercial yakju, byeo-nuruk yakju had less total acidity, soluble solids, and volatile acids, whereas its pH level and amino acid content were higher. No significant differences were observed between commercial yakju and byeo-nuruk yakju in terms of sensory evaluation.

• Journal of Bio-Environment Control
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• v.20 no.3
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• pp.204-210
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• 2011

This experiment was conducted to investigate the effect of water states (water, osmotic potential and turgor pressure) of fruit vesicle and leaf on soluble solids and organic acid contents of fruits of 'Shiranuhi' mandarin hybrid, M16 A line during the fruit maturing season in plastic house cultivation. The 'Shirauhi' grafted on 'Swingle citrumelo', strong strength of rootstock, produced fruit with lower soluble solids and organic acid content than 'Trifoliate' orange rootstock. The fruits vesicle water potential and turgor pressure measured before dawn in 'Swingle citrumelo' were higher tendency than the 'Trifoliate' orange, but osmotic potential values were lower than the 'Trifoliate' orange. The changes of leaf water potential were very similar to the fruit. The results suggest that in the 'Shirauhi' fruits grafted on two rootstocks changes of soluble solids and organic acid content of the fruit were influenced by the leaf water potential and the osmotic potential of the fruit vesicles, which might be caused by the difference of root distribution between two rootstocks.

• Korean Journal of Environmental Agriculture
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• v.41 no.3
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• pp.158-166
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• 2022

BACKGROUND: Kiwifruit is a fruit tree with relatively small cultivation area in Korea and researches on its soil and physiology are very limited compared to those on cultivar development. Therefore, there are limited information for farmers to cope with the reduction in productivity due to various physiological disorders and premature aging. This study was conducted to investigate the soil and leaf chemical properties, and fruit characteristics, which will be used as basic data for stable kiwifruit orchard soil management. METHODS AND RESULTS: The soil and leaf chemical properties, and fruit characteristics were investigated for two years in 16 kiwifruit orchards growing 'Hayward' (Actinidia deliciosa) in Jeollanam-do and Gyeongsangnam-do. Soil and leaf samples were collected in July and fruit quality was investigated by harvesting fruits about 170 days after full bloom. The average soil chemical properties of kiwi orchards were generally higher than the recommended level, except for pH, and especially, the exchangeable potassium reached about 300% of the recommended level. The proportions of orchards that exceeded the recommended level of soil chemical properties were 63, 31, 100, 69, 94, 88 and 69% for pH, EC, organic content, available phosphate, and exchangeable potassium, calcium and magnesium, respectively. Thirty-three percent of orchards had more than 100 mg/kg of nitrate nitrogen in soil. Available phosphate in soil showed a significantly positive correlation with leaf nitrogen, phosphoric acid and calcium content, but showed a significantly negative correlation with leaf potassium content. The magnesium content in the leaves was significantly correlated with soil pH. The highest fruit weight was observed in about 25 g/kg of leaf nitrogen content which could be attained when plants were grown on the soil containing about 100 mg/kg of nitrate nitrogen content. The average soluble solids content among 16 orchards was 9.58 °Brix at harvest and 13.9 °Brix after ripening, which increased about 45%, and the average fruit weight was about 110 g. CONCLUSION(S): For fruit quality, fruit soluble solids (sugar compounds) content was significantly correlated with leaf potassium content, fruit hardiness with leaf total nitrate, calcium and magnesium, and fruit titratable acidity with leaf magnesium; however, leaf calcium and magnesium negatively affect the soluble solids contents in fruits.

• Journal of the Korean Society of Food Culture
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• v.10 no.2
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• pp.97-100
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• 1995

Three potato cultivars were prepared as slices and stored for 4 weeks at $5^{\circ}C$. Changes in Vitamin C content and other quality factors, such as color, pH, soluble solid and protein content were determined. Vitamin C content and L value decreased in three potato cultivars. Initial Vitamin C contents of three potato cultivars varied from 49.27 mg% in Sumi to 56.40 mg% in Namjak. Changes in L value showed that the tendency of browning in Daejima was slower than Sumi and Namjak. Changes in pH were small. Soluble solids and protein content increased and varied by cultivar. From the correlation analysis, correlation between browning degree and Vitamin C content was low in three potato cultivars.

• Food Science and Preservation
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• v.6 no.1
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• pp.7-10
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• 1999

Physicochemical properties of Satsuma mandarin(Citrus unshiu Marc. var. miyagawa) harvested in middle of November according to production areas of Cheju were investigated. Peel thickness of citrus fruits was ranged from 2.54mm to 3.13mm, and it was lower on fruits harvested in western areas than those of other areas in Cheju. Soluble solids were ranged from 10.1 to 12.0$^{\circ}$Brix, and it was lower on fruits harvested in southern areas. Acid contents of citrus juice were ranged from 1.28% to 1.42%, it was higher on fruits harvested in eastern areas, specific gravity of citrus fruits was ranged between 0.86 and 0.88. Flesh ratio was ranged from 75.1% to 77.6%, it was lower on fruits harvested in southern areas. Soluble solids, acid content and specific gravity harvested in southern areas of below 100m and over 150m sea level altitude were 11.8 and 11.2, 1.43% and 1.40%, 0.87 and 0.9, respectively. Fruits quality harvested in southern areas was better, compared to other harvest areas of Cheju.

• Korean Journal of Food Science and Technology
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• v.1 no.1
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• pp.62-64
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• 1969

The experiment was carried out to investigate the adaptability of freezing process with thirteen strawberry varieties cultivated in Suwon, Pusan and Chunju area. Six of these were local varieties and the others were varieties imported from the United States of America. Each strawberries variety was analysed chemically to determine value of soluble solids, acidity (calculated as citric acid) and deepness of color. Frozen products were prepared by a general method adding sugar to $28^{\circ}\;Brix$. Local varieties Haengok, Bokuh, Keikwan and Daehak No. 1 were not suitable for making into frozen products because of excessive white color in their centers. Blakemore, an imported variety, was best as to color. Chemical analysis showed that imported varieties have higher acidity, and lower content of soluble solids. In a sensory test conducted by fifteen members of Agriculture and Fishery Development Corporation, deeper colors of strawberries did not receive a generally favorable response, and it was found that strawberry colors favored by the America were not liked by Korean well.

• Food Science and Preservation
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• v.7 no.1
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• pp.51-56
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• 2000

Quality characteristics of Satsuma mandarin (Citrus unshiu Marc.var.miyagawa) harvest on early December according to production areas and sea level altitude of Cheju were investigated. Soluble solids and flesh ratio were distributed 9.32∼12.50, 75.95%-81.3 in citrus fruits harvested in orchards located below 10m sea level altitude (lower area), and was 10.23-12.17 , 77.35%-80.29% on those over 150m sea level altitude )higher area), respectively. Acid content of citrus juice was 0.95%-1.26% in fruits harvested inlower area, and was 1.02%-1.39% in higher area. In proportion to late harvesting , Brix/acid ratio and fruits quality was improved. Soluble solids of fruits harvested in higher area were higher than those of fruits from higher area, but acid contents were on the contrary . In sensory evaluation on fruit appearance, the differences between two altitudes were not clear.